Veal fillet
Whole veal fillet – The finest cut in premium halal quality
Treat yourself to the very best: Our fresh veal fillet is the most tender meat imaginable. It comes from the loin of a young animal, is hardly used, and is therefore extremely fine-grained and lean. With its buttery-soft texture and subtle, elegant aroma, it is the first choice for gourmet dishes and special occasions where only the highest quality matters.
Why our veal fillet is the absolute best:
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100% Halal certified: Purity without compromise. Slaughter takes place under the strictest Halal guidelines, so you can enjoy this premium product with complete confidence.
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Unparalleled tenderness: The fillet is so soft it practically melts in your mouth. Because it contains very little connective tissue, it remains juicy and tender like no other cut when prepared correctly.
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Lean indulgence: Veal fillet is extremely low in fat yet intensely flavorful. It is the ideal choice for light, upscale cuisine.
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Hand-picked quality: Every fillet is carefully trimmed and prepared for cooking by our butchers – ready for your next culinary masterpiece.
Product details at a glance:
| Characteristic | Details |
| cut | Veal fillet (whole or center cut) |
| Condition | Fresh, professionally trimmed and vacuum-packed |
| type of meat | 100% veal (Halal) |
| The taste | Mild, refined, buttery-soft texture |
| preparation | Stir-frying, grilling or low-temperature cooking |
| storage | Store at max. +4°C |
Inspiration from the kitchen
Veal fillet is the canvas for your star-level cooking at home:
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Fine medallions: Cut into thick slices, briefly fried and served with a delicate morel cream sauce or a light lemon butter sauce.
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Whole veal fillet: Sear it over high heat and then cook it in the oven at a low temperature (approx. 80–100°C) until pink. A feast for the whole family.
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Veal carpaccio: Because the meat is so tender and pure, it is also ideally suited (cut paper-thin) for a refined carpaccio with truffle oil and Parmesan cheese.
Our preparation tip: Veal fillet is best cooked quickly. For perfect results, it should still be pink in the center (medium-rare or medium) . The ideal core temperature is approximately 54–56°C . Very important: After cooking, let the meat rest for 5 to 10 minutes wrapped in aluminum foil so that the juices redistribute and the texture becomes perfect.
Important note regarding the illustration
Natural product: As the most prized cut, each fillet varies in its individual shape. The product images serve as serving suggestions and to illustrate the high quality of the meat. The delivered product is freshly trimmed and vacuum-packed to guarantee maximum tenderness.
